Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Olive oil |
| 250 grams | Diced pork |
| 2 \N | Onions; chopped |
| 2 \N | Tomatoes; peeled and chopped |
| 2 \N | Sticks cabanossi; sliced |
| 2 \N | Cloves garlic; crushed |
| 3 cups | Sunlong Long Grain rice |
| 2 cups | Water |
| 1 cup | White wine |
| ¼ teaspoon | Saffron |
| 2 teaspoons | Hot water |
| 500 grams | Green prawns; peel & devein |
| 500 grams | Mussels; beards removed & |
| \N \N | Scrubbed |
| 2 \N | Calamari hoods; sliced |
| ½ cup | Frozen peas |
1. Heat half the oil in a large frying pan. Saute pork, onions, tomatoes, cabanossi and garlic for 3 minutes. Remove to a plate.
2. Heat remaining oil in same pan. Saute Sunlong Long Grain rice for 1 minute. Stir in water, wine and combined saffron and hot water. Simmer, uncovered, for 5 minutes.
3. Add seafood and pork mixture. Simmer, covered, for 5 minutes, stirring occasionally. Simmer a further 5 minutes, uncovered. Stir through peas.
4. Simmer for a further 5 minutes or until all liquid is absorbed and rice is tender.
5. Serve casserole with a green salad and crusty bread.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.